1. Melt the sugar evenly.
When the sugar turns a golden amber color (but not burnt), quickly pour the caramel into the bottom of the tart pan and coat the entire base well. Be careful not to burn yourself: hot caramel is very dangerous. Let it cool and harden while you prepare the flan.
2. Preparing the
cake mixture: In a large bowl, beat the eggs with the sugar until smooth and free of foam. Then add the milk and vanilla extract and stir gently.
It is important that the mixture does not become too foamy so that the flan is smooth and bubble-free.
3. Pouring the mixture
: Pour the mixture into the pan with the hardened caramel. If desired, you can strain the mixture through a sieve for a finer texture.
4.
Baking in a water bath: Place the pan in a large bowl of hot water (water bath) and place the whole thing in the oven preheated to 160°C-170°C (325°F-340°F) for about 50 to 60 minutes.
You will know the flan is cooked when a toothpick or knife that has been inserted comes out clean.
5. Let cool and unmold.
Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours (preferably overnight).
To remove from the pan, run a knife around the edges, place a plate on top of the pan, and carefully invert it. The caramel will drip down and coat the flan.
Use
whole milk for a creamier flan.
For a more intense flavor, you can infuse the hot milk with a cinnamon stick or lemon zest before mixing it with the eggs.
For a firmer texture, use 5 eggs instead of 4. For a fluffier, creamier flan, you can use 3.
If the caramel hardens too quickly when you pour it into the pan, you can heat it on the stove for a few seconds to make it more liquid.
